Recipe of the Week: Roasted Cauliflower and Black Bean Tacos

If you haven’t yet made plans for Thursday’s Cinco de Mayo holiday, allow us to suggest throwing your own at-home fete with a few party-worthy dishes and drinks.

This week, we look to Seattle-based foodie and Pine and Crave blogger Mackenzie Schieck for inspiration in the form of roasted cauliflower and black bean tacos with a zesty (non-dairy) green chile cilantro sauce. “The [cauliflower]’s neutralness allows it to take on whatever flavors you add, while providing some heartiness to the meal,” Schieck writes on her blog. “The lime really comes through in every bite of these tacos, and by the last one, you’ll be full.”

Schieck notes that the recipe for the green chile cilantro sauce does indeed make more than you’ll need for these tacos, but look for an additional recipe on Wednesday on Pine and Crave that will give new life to what’s left over.

Want more Cinco de Mayo recipe ideas? Get more on Schieck’s blog all week. And follow her on Instagram for a daily dose of foodie inspiration.

 

Prep time: 15 min | Cook and serve time: 25 min | Ready in: 40 min

Serves 2

Ingredients:
2 cups cauliflower florets
1 15-ounce can black beans, rinsed
1/4 cup chopped red onion
Juice from one lime
1 tablespoon + 1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon salt, divided
Dash of cayenne
1 cloves garlic
1 small jalapeno pepper
Avocado (for garnish)
Cilantro (for garnish)
4 corn tortillas
1/2 cup Green Chile Cilantro Sauce

Prep steps:

1. Make Green Chile Cilantro Sauce.
2. Cut cauliflower into 1-inch pieces.
3. Chop red onion.
4. Mince garlic clove.
5. Slice half of jalapeno into small rings, then remove the seeds from the second half and mince.
6. Juice lime.
7. In a small bowl, whisk together lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt, cumin, and garlic. Add in jalapeno rings.

Cook and serve:

1. Preheat oven to 425 degrees F.
2. Toss cauliflower pieces in lime marinade.

1. Pour cauliflower into a roasting pan and roast in preheated oven for 15-20 minutes, until cauliflower starts to brown.
2. While cauliflower is cooking, heat 1 teaspoon of olive oil in a small skillet on medium heat.
3. Add red onion and minced jalapeno to skillet and cook for 2 to 3 minutes, until onion is soft.
4. Pour black beans and 1/2 teaspoon of salt into to skillet and reduce heat to low, cooking until heated through. (You can just keep simmering on low until the cauliflower is ready.)
5. Heat corn tortillas.
6. Assemble each corn tortilla with cauliflower, black beans, Green Chile Cilantro Sauce, avocado, and cilantro.

Enjoy!